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  • Masashi Shiroshu Kiritsuke 210mm from Masashi Yamamoto
  • Masashi Shiroshu Kiritsuke 210mm from Masashi Yamamoto
  • Masashi Shiroshu Kiritsuke 210mm from Masashi Yamamoto
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Masashi Shiroshu Kiritsuke 210mm

Masashi Shiroshu Kiritsuke 210mm

$798.00 CAD
$798.00 CAD
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À propos de Masashi Shiroshu -  Regardez ce couteau ! Il est si beau. J'ai toujours qualifié les lames aussi jolies d'œuvres d'art fonctionnelles, car ce sont toujours des outils destinés à être utilisés. Le manche simple et élégant contraste parfaitement avec la lame époustouflante et garde le couteau léger mais confiant, exactement comme j'aime mes couteaux de cuisine.

Masashi-san a fabriqué ce couteau à partir d'un acier phénoménal appelé SLD, qu'il peut pousser aux limites absolues de la dureté grâce à son génie de la coutellerie et à quelques techniques top secrètes. Il aiguise ce couteau avec son tranchant unique, rendant l'arrière un peu plus robuste pour hacher et la pointe plus fine pour les travaux délicats.

D'abord formé avec son frère à Yoshikane, puis s'étant lancé seul, Masashi Yamamoto poursuit inlassablement la création d'un couteau parfait en utilisant les techniques traditionnelles transmises dans sa famille et augmentées par une compréhension moderne de la métallurgie. C'est aussi un vrai dur à cuire, forgeant en tongs et allumant des cigarettes sur de l'acier incandescent comme un héros de film d'action des années 80.

À propos de la forme - Inspiré par le profil d'un couteau de chef européen traditionnel et la pointe badass d'un Kiritsuke (traditionnellement un couteau à simple biseau), les Kiritsukes à double biseau sont des couteaux polyvalents avec un léger penchant pour la découpe de la viande. Si vous voulez un seul couteau pour tout faire, et avoir l'air plus cool que votre pote, c'est votre couteau. Pour le cuisinier à domicile ou professionnel, nous recommandons un Kiritsuke mesurant entre 210mm et 240mm de long.

 


Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 210 mm |
Blade Height 53 mm
Thickness 3 mm
Weight 179 g
Steel Type SLD Semi-Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche de Wa (japonais) - Ovale Pagode Collier en corne de buffle d'eau
Knife Line Masashi Shiroshu
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: MASD210KI

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Overall rating: 4.866667 / 5 from 15 reviews.

AI Generated Review Summary

Summary topics

Review topics: [looks, knife, blade, gyuto, cuts].

Review highlights

Reviews

Amazing

"Sharp, light, comfortable and functional. This is an excellent knife, and as a bonus it looks great. Easy transition from my heavy Wusthof's. Sales staff all knowledgeable, easy to talk to, no pressure."

— Ed k. (5/5)

Needed this Masashi Shiroshu in my life now!

"I love my beautiful “Masashi Shiroshu” kitchen knife, and I would like to take this time to thank KNIFEWEAR for introducing me to the world of Japanese knives. Dodging the tariffs and securing this 210mm Kiritsuke Gyuto now was my concern because it was made by the renowned Masashi Yamamoto, and this was a Knifewear exclusive so I felt that now was the right time for this shiny object to be in my life. It is wonderful for many reasons: It rocks an SLD Semi-Stainless Steel blade clad in softer Damascus stainless steel. It has an oval Pagoda wood wa handle with a water buffalo ferrule/collar. This is his version of the Kiritsuke; a double bevel K-tip Gyuto. You would think that a stainless steel chef knife would never rust, but this is semi, and so I understand that I will have to keep it dry and oiled with Tsubaki oil to ward away rust, especially since I live in Hawaii (and in a marina), the land where everything rusts. Seeing that Masashi san got this to the Rockwell hardness rating of 63-64, I figure that it might as well be treated as a high carbon steel blade. I mean, it certainly has the edge retention of one. Props to the master blacksmith that he is because the sharpness of this thing is bonkers; I cut a paper tube (secured to a surface) at a slant with this right out of the box, though this is the kind of thing you would expect at this price point. I am prepared to take very good care of this Kiritsuke since I plan on using it as a workhorse in my kitchen for years to come. Mahalo Knifewear, a hui hou :sign_horns:🤙."

— Mark M. (5/5)

Beautiful blade!

"It’s a beautiful blade that cuts so easily. It’s almost scary how little effort it takes to dice carrots. I’ve wanted a Damascus blade for a while and it looks amazing."

— Richard W. (5/5)

This Knife if unbelievable. Not

"This Knife if unbelievable. Not only does it look amazing on my stand but it cuts effortlessly and had made chopping and cooking a blast. Big thanks to Jacob for the recommendation."

— Nolan S. (5/5)

Amazingly beautiful knife. Very sharp,

"Amazingly beautiful knife. Very sharp, easily handles any tasks that I have had the pleasure to use it for. I enjoy cutting with it so much I have been looking for additional things to cut or prepare in the kitchen. A little on the pricey side but well worth it in my opinion."

— Tyson U. (5/5)

Amazing blade. The artist put

"Amazing blade. The artist put love in this knife, it's practical and beautiful!"

— marie-laure S. (5/5)

Loving the knife. It’s epic

"Loving the knife. It’s epic"

— Johnnie H. (5/5)

This knife has become my

"This knife has become my go to knife in the kitchen. On top of being a all around great knife it is one of the most beautiful pieces of art I own. Loving it!!"

— Scott R. (5/5)

Beautiful knife, the new favourite

"Beautiful knife, the new favourite in the collection!"

— James H. (5/5)

An amazing gift. My wife

"An amazing gift. My wife loves Japanese knives, I wanted to get her an upgrade for her birthday. Turned out to be an amazing gift!"

— Cale P. (5/5)

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